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137 Cards in this Set
- Front
- Back
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4 characteristics of potentially hazardous foods
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1. moist
2. contains protein 3. has a ph that is neutral or slightly acidic 4. requires time and temperature control to prevent the growth of microorganisms and toxin production |
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examples of potentially hazardous foods
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milk products
eggs meat cooked foods beans or rice raw sprouts garlic infused oil tofu sliced melon synthetic ingredients like tvp baked potatoes |
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Why are elderly people at a higher risk for foodborne illness?
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Their immune systems have weakened with age
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an incident in which two or more people experience the same illness after eating the same food
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foodborne illness
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the three major types of hazards to food safety
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biological hazards
chemical hazards physical hazards |
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people at high risk for foodborne illness
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infants and preschool children
pregnant women elderly people taking certain medications like antibiotics or immunosuppresants people who are seriously ill |
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the transfer of microorganisms from one food or surface to another
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cross-contamination
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two groups of foodbourne microorganisms
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spoilage
pathogens |
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do spoilage microorganisms typically cause illness?
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no
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give an example of a spoilage microorganism
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mold
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what is a pathogen?
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a microorganism that causes illness when ingested
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can pathogens be seen, smelled, or tasted in food?
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no
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six conditions that microorganisms (except viruses) need to grow
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FAT TOM
food acidity time temperature oxygen moisture |
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Basic description of a bacteria
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living single cell organism
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6 ways bacteria can be carried
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food
water soil animals humans insects |
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can some bacteria survive freezing?
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yes
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define spore
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a different form that some bacteria can take to protect themself. This form can resist heat.
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toxin
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poison produced by some bacteria that can cause illness. It is not typically destroyed by cooking.
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is it possible for viruses to survive freezing and cooking
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yes
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how can viruses be transmitted (3)
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person to person
people to food people to food contact surfaces |
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usual cause of viral food contamination
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improper hygiene of the food handler
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what can viruses contaminate
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food and water supply
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classification of viruses
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infections
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major way to prevent contamination of food by viruses
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good personal hygiene
minimize bare hand contact with ready to eat foods |
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characteristics of parasites
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living organisms that need a host to survive
small, often microscopic infect animals and can be transmitted to humans can contaminate food and water |
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characteristics of mold
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spoils food and sometimes causes illness
not destroyed by freezing can produce toxins |
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example of a mold toxin
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aflatoxin
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favorable growth conditions for mold
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acidic food
low water activity |
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FDA recommendations for mold on hard cheese
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cut away moldy areas and at least an inch around them
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procedure for moldy food
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throw it out unless it is part of the product like gorgonzola, camembert, or brie cheese
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favorable growth conditions for yeast
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acidic food
low water activity |
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characteristics of yeast spoilage
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smell or taste of alcohol
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reason for smell or taste of alcohol in yeast spoiled foods
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carbon dioxide and alcohol are produced as yeast consumes food.
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procedure for dealing with yeast -spoiled food
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throw it out
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characteristics of yeast-spoiled food
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pink discoloration, slime, bubbling
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these result when a person eats food containing pathogens, which then grow in the intestines and cause illness
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foodborne infections
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how long does it typically take for symptoms of a foodborne infection to appear?
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A while. The bacteria has to multiply to levels that will cause illness first
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these result when a person eats food containing toxins that cause illness
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foodborne intoxications
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how long does it typically take for symptoms of a foodborne intoxication to appear?
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rather quickly, within a few hours
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these result when a person eats a food containing pathogens, which then produce toxins in the intestines
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foodborne toxin-mediated infections
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the amount of moisture available in food for microorganism growth
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water activity
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temperature danger zone
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temps at which conditions are favorable for growth
(41 degrees F to 135 degrees F) |
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bacteria that causes campylobacteriosis
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campylobacter jejuni
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foods commonly associated with campylobacteriosis
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poultry and contaminated water
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common symptoms of campylobacteriosis
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diarrhea (watery or bloody)
cramping fever headache |
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measures to prevent campylobacteriosis
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cook food to minimum required internal temperatures
prevent cross-contamination between raw foods and ready-to eat foods |
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type of illness that campylobacteriosis is
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foodborne infection
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bacteria that causes salmonellosis
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salmonella
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foods commonly associated with salmonellosis
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poultry and eggs
dairy products beef |
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common symptoms of salmonellosis
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diarrhea
cramps vomiting fever |
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measures to prevent salmonellosis
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cook food to minimum required internal temperatures
prevent cross-contamination between raw foods and ready-to eat foods prevent food handlers from working if they have been diagnosed with salmonellosis |
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type of illness that is salmonellosis
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foodborne infection
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bacteria that causes shigellosis
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shigella
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foods commonly associated with shigellosis
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food that is easily contaminated by hands
food that has come into contact with contaminated water |
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common symptoms of shigellosis
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bloody diarrhea
abdominal pain and cramping fever |
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measures to prevent shigellosis
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control flies
wash hands frequently |
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type of illness that is shigellosis
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prevent food handlers from working if they have been diagnosed with shigellosis or they have diarrhea
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bacteria that causes listeriosis
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listeria monocytogenes
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foods commonly associated with listeriosis
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raw meat
unpasteurized dairy products ready to eat meats and cheeses |
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common symptoms of listeriosis
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spontaneous abortion in 3rd trimester
newborns: sepsis, pneumonia, meningitis |
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measures to prevent listeriosis
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cook food to minimum required internal temperatures
prevent cross-contamination between raw foods and ready-to eat foods don't use unpasteurized dairy products get rid of any product that is past the expiration date |
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type of illness that is listeriosis
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foodborne infection
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bacteria that causes
vibrio gastroenteritis |
vibrio varities
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foods commonly associated with vibrio gastroenteritis
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raw or partially cooked oysters
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common symptoms of vibrio gastroenteritis
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diarrhea
cramping nausea vomiting low grade fever chills (skin lesions for septicemia) |
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measures to prevent vibrio gastroenteritis
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cook oysters to required temperatures and purchase from approved reputable supplies
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type of illness that is vibrio gastroenteritis
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foodborne infection
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bacteria that causes bacillus cereus gastroenteritis
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bacillus cereus
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foods commonly associated with bacillus cereus gastroenteritis
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rice
corn potatoes veggies meat products |
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common symptoms of bacillus cereus gastroenteritis
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nausea
vomiting diarrhea cramps |
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measures to prevent bacillus cereus gastroenteritis
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cook food to minimum required internal temperatures
hold food at proper temperatures cool food properly |
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type of illness that is bacillus cereus gastroenteritis
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foodborne intoxication
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bacteria that causes staphylococcal gastroenteritis
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staphylococcal aureus
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foods commonly associated with staphylococcal gastroenteritis
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salads containing hazardous foods (meats or eggs)
deli meat |
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common symptoms of staphylococcal gastroenteritis
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nausea
vomiting cramps |
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measures to prevent staphylococcal gastroenteritis
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wash hands after touching hair, face or body
cover cuts cook hold and cool food properly |
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type of illness that is staphylococcal gastroenteritis
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foodborne intoxication
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bacteria that causes botulism
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clostridium botulinum
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foods commonly associated with botulism
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improperly canned foods
reduced oxygen packaged foods temperature abused veggies |
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common symptoms of botulism
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nausea and vomiting
weakness double vision difficulty speaking and swallowing |
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measures to prevent botulism
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inspect canned goods for damage
hold, cool, and reheat food properly |
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type of illness that is botulism
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foodborne intoxication
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bacteria that causes clostridium perfringens gastroenteritis
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clostridium perfringens
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foods commonly associated with clostridium perfringens gastroenteritis
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meat
poultry items made with meats |
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common symptoms of clostridium perfringens gastroenteritis
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diarrhea
severe abdominal pain |
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measures to prevent clostridium perfringens gastroenteritis
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hold, cool, and reheat foods properly
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type of illness that is clostridium perfringens gastroenteritis
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toxin-mediated infection
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bacteria that causes hemorrhagic colitis
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E. Coli
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foods commonly associated with hemorrhagic colitis
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raw or undercooked ground beef
contaminated produce |
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common symptoms of hemorrhagic colitis
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bloody diarrhea
abdominal cramps |
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measures to prevent hemorrhagic colitis
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cook food to minimum required internal temperatures
prevent cross-contamination between raw foods and ready-to eat foods prevent food handlers from working if they have been diagnosed with hemorrhagic colitis or have diarrhea hold, cool, and reheat foods properly |
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type of illness that is hemorrhagic colitis
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toxin-mediated infection
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bacteria that causes hepatitis A
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hepatitis A
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foods commonly associated with hepatitis A
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raw and partially cooked shellfish
ready to eat foods |
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common symptoms of hepatitis A
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fever
weakness nausea abdominal pain jaundice |
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measures to prevent hepatitis A
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wash hands properly
minimize bare hand contact with foods prevent food handlers from working if they have been diagnosed with hepatitis A purchase shellfish from reputable suppliers |
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type of illness that is hepatitis A
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foodborne viral infection
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bacteria that causes norovirus gastroenteritis
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norovirus
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foods commonly associated with norovirus gastroenteritis
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ready to eat food
shellfish contaminated by sewage |
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common symptoms of norovirus gastroenteritis
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vomiting
diarrhea nausea cramps |
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measures to prevent norovirus gastroenteritis
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wash hands properly
purchase shellfish from approved suppliers prevent food handlers from working if they have been diagnosed with norovirus or have diarrhea and vomiting |
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type of illness that is norovirus gastroenteritis
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foodborne viral infection
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bacteria that causes anisakiasis
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anisakis simplex
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foods commonly associated with anisakiasis
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undercooked fish
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common symptoms of anisakiasis
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coughing up worms
abdominal pain nausea vomiting diarrhea |
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measures to prevent anisakiasis
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cook fish to required minimum temperatures
purchase fish from reputable suppliers |
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type of illness that is anisakiasis
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foodborne parasite infection
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bacteria that causes cyclosporiasis
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cyclospora cayetanensis
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foods commonly associated with cyclosporiasis
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produce washed with water containing the parasite
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common symptoms of cyclosporiasis
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nausea
cramps mild fever diarrhea alternating with constipation |
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measures to prevent cyclosporiasis
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purchase produce from reputable suppliers
wash hands properly prevent food handlers from working if they have diarrhea |
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type of illness that is cyclosporiasis
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foodborne parasite infection
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bacteria that causes cryptosporidiosis
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cryptosporidium parvum
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foods commonly associated with cryptosporidiosis
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untreated water
produce washed in contaminated water |
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common symptoms of cryptosporidiosis
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watery diarrhea
cramps nausea weight loss |
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measures to prevent cryptosporidiosis
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use properly treated water
purchase produce from reputable suppliers wash hands prevent food handlers from working if they have diarrhea |
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type of illness that is cryptosporidiosis
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foodborne parasite infection
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bacteria that causes giardiasis
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giardia duodenalis
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foods commonly associated with giardiasis
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improperly treated water
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common symptoms of giardiasis
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fever
loose stools abdominal pain nausea |
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measures to prevent giardiasis
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use properly treated water
wash hands prevent food handlers from working if they have diarrhea |
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type of illness that is giardiasis
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foodborne parasite infection
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biological contaminants
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toxins in seafood, plants, and mushrooms
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chemical contaminants
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toxic metals
pesticides cleaning products |
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physical contaminants
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accidental introduction of foreign objects
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methods to prevent biological contamination
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proper handling
use only approved suppliers |
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methods to prevent chemical contamination
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use only foodgrade containers and utensils.
store chemicals in labeled containers pesticides should only be applied by a licensed professional |
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methods to prevent physical contamination
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inspect the food you receive
take steps to ensure it will not become contaminated during the flow of food |
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8 most common food allergens
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milk
eggs fish shellfish wheat soy peanut butter tree nuts |
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symptoms of food allergens
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itching in and around moouth, face, and scalp
tightening of throat shortness of breath or wheezing hives swelling GI symptoms loss of consciousness death |
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type of illness that can occur in fish that have been time-temperature abused
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scombroid poisoning
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type of toxin that is produced in scombroid poisoning
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histamine
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way to avoid poisoning by mushroom toxins
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only purchase from reputable suppliers
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way to help customers who have food allergies
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fully describe each menu item including any secret ingredients
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can toxins be destroyed by cooking or freezing?
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no
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what should never be used to store high acid foods
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metal containers
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types of natural plant toxins
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uncooked fava beans
rhubarb leaves apricot kernels milk from cows that have eaten snakeroot honey from bees that have gathered nectar from rhodedendrons or mountain laurel |
